Myanmar Superstar chef opens Rangoon Super Stars in Berkeley

Pop-up encore: In the mood for a little ramen? The popular pop-up Yonsei Ramen Shop is headed back to Oakland after a much-too-long summer hiatus. Starting this week, you can slurp those late-night noodles every Friday night, from 10 p.m. until 1 a.m., at Hopscotch, Kyle Itani's hip American-Japanese diner in the city's Uptown neighborhood. The Hopscotch bar will be serving its signature cocktails and local beers, plus sake and shochu too. Find Hopscotch at 1915 San Pablo Ave. Get ramen details at www.facebook.com/YonseiRamenShop.

Burmese bonanza: Craving tea leaf salad a la cult fave Burma Superstar? U Win Aye, the chef behind that restaurant's East Bay locations and the South Bay's Rangoon Ruby has launched a place of his own: Rangoon Super Stars in Berkeley. Think curries, tea leaf salad, spicy Burmese stir-fries and loads of vegetarian-friendly dishes. Take a peek at the menu at http://rangoonsuperstars.com. Pop into the restaurant -- open daily for lunch and dinner -- at 2826 Telegraph Ave., in the site formerly occupied by the short-lived Zax Tavern and Locanda de Eva. Details: 510-647-9744, http://rangoonsuperstars.com.

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Roaming to Lafayette: The new Roam Artisan Burger -- which is going into the old A.G. Ferrari space in Lafayette -- is slated to open Dec. 1, which gives Lamorindans two more months to salivate over the prospect of tasty burgers and killer shakes. Meanwhile, The Cooperage American Grille, which is taking over the old Petar's, is hoping to open in November. For those of you fretting over the parking situation ahead, there's good news: The tiny parking lot has been dramatically expanded and we hear they'll be offering valet service too.

While they're waiting, the Lafayette dining crowd can take comfort in the new pinot noir Wild Mushroom menus unveiled at all the Lark Creek restaurants this week. Yankee Pier chef Michael Dunn is doing filo-wrapped mushroom turnovers with Brie, smoked onion jam and a balsamic reduction. (Details: 925-283-4100, www.yankeepier.com/lafayette.) And at Lark Creek Walnut Creek, chef Scott Wall is whipping up a flatbread with lobster mushrooms, garlic confit and Brie. (Details: 925-256-1234, www.larkcreek.com/walnut_creek.)